Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Salmon & Samphire Fusilli
Chilli butter made ahead with garlic, parsley and lemon zest, then samphire and salmon through the pasta. Samphire is salty, so go easy on the seasoning.
admin
Feeds: 2
20 minutes
Ingredients
- 180g Northern Pasta Co. Fusilli
-
2 x Sustainably sourced Salmon fillets
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Chilli Butter:
-
100g Butter softened
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1 x Garlic Clove
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1 x Red Chilli
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Small handful of Parsley
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Zest of 1/4 Lemon
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2 x Shallots
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2 x Garlic Cloves
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60g Samphire
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Half pack of Mangetout
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Half pack of Fine Beans
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1 x Yellow Courgette
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1 x Lemon juice of
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200ml Kefir
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Small Handful of Basil finely chopped
-
Sprig of Mint finely chopped
Fusilli
From: £4.95
Method
1
Heat your oven to 180°C. Fill a large pan with well salted water and bring to the boil. Pop a saute pan on the hob.
2
Wash and chop all your veg. Slice your courgette in half lengthways, and then finely slice on the diagonal. Slice your beans and mangetout on the diagonal into cm pieces.
3
Make your chilli butter. Finely chop your chilli (seeds removed), parsley and grate over half your garlic and lemon. Mix in with your softened butter.
4
Lay your salmon on a baking tray lined with greaseproof and top with half the butter. Pop into your oven for approx. 15 minutes. We want to get it beautifully flakey.
5
Heat the rest of your butter in your saute pan on a medium-high heat. Peel and chop your shallots, roughly chop your garlic and add both to the pan.
6
Add your pasta to the boiling water and cook until al dente, according to the instructions.
7
Once the shallots soften, after 5 minutes or so, add in your samphire. Increase the pan to a high heat and add the rest of your veggies. We want these to keep a little crunch, so be sure not to over cook them.
8
Drain your pasta, reserving a cupful of the starchy water.
9
When the veggies are almost done lower the heat. Squeeze in half your lemon, season with a little bit of salt (the samphire brings a lot of salt) and lots of black pepper. Add your chopped basil & mint. Stir in your kefir and add some pasta water to loosen.
10
Toss in your Fusilli.
11
Take your salmon out of the oven, and break it up using a fork. Add these delicious flakes to your pasta and stir to combine. Taste…add more lemon, salt, black pepper, pasta water, as you need.
12
Serve with a garnish of parsley and a can of Brusilli.
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